Plain and Simple! Bitter Melon Tempura

Plain and Simple! Bitter Melon Tempura

I used to remove the cottony pith of the bitter melon, but I learned how tasty it can be. A sure match with beer!

[Warning] The covering on the bitter melon seed may be toxic to children, so do not serve in large quantities.

Ingredients: 4 servings

Bitter melon
Tempura flour
as needed
Salt (optional)
to taste


1. Slice the bitter melon with seeds and pith intact into 1 cm rings. For those who prefer to remove the bitterness, soak in water first.
2. After soaking, the water will remain in the pith, so thoroughly pat dry excess water. Add salt to the tempura flour to make a stiff batter.
3. Deep fry to a crisp, and serve! Since they are already salted, you can munch on them as is.
4. The seeds are edible. They will become nice and crunchy.

Story Behind this Recipe

My mother taught me this recipe.
I've been making this since last year, and it goes well with beer.